Oxtail is the perfect slow cooked, winter warmer. Served with cauli rice or zoodles, you’ll have yourself a deliciously moreish meal.
Now, I know I know!!! You’ve waited ages for this one!! So sorry for the delay in getting this posted but I needed a bit of a break and some time to get back into the grind 😉 I’m also unable to write when I’m feeling out of sorts so that kept me away for a while too. But here we are – no matter how hard we fall, we always get back up and get back to it!
So – oxtail. I mean, all I can think is YUM. I absolutely love the meat-falling-off-the-bone nature of these things 😄 It takes some patience to get it just right but it sure is well worth the wait. I use a heavy based cast iron pot and cook it over a low flame for a couple of hours, checking on it every so often to make sure it doesn’t burn. You could use a slow cooker too for even less hassle 😉
Recipe for Paleo Oxtail Sauce
Yield: 4-6 servings
Prep time: 10 minutes
Cooking time: 2-3 hours
What you need
1.5-2kg oxtail (trimmed and clean)
2 tbsp olive oil
1 large onion, chopped
3 cloves garlic
1 tsp crushed ginger
1 tbsp tapioca flour
1 can chopped tomatoes (or 4 fresh chopped tomatoes)
1 packet tomato paste
1 tbsp mustard powder
Seasoning (salt, pepper, pinch of dried origanum)
2-3 cups water
What you need to do
1. Heat oil in a large, heavy based pot on high heat. Add onions and brown.
2. Add garlic and ginger, fry for a few seconds, and add the oxtail and tapioca flour. Fry until browned on all sides. (It will stick.)
3. Turn the heat down to a low flame and add the rest of the ingredients. Give it all a good stir cover and allow to cook for a couple of hours. Be sure to check on it intermittently to avoid burning.
That’s it! Once the meat had softened and is falling off the bone, it’s done. Serve as desired and enjoy!
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